Monday, November 23, 2009

GLUTEN FREE CORNBREAD OR MUFFINS


Makes 12 corn muffins

Heat oven to 450 degrees


1 c stone ground cornmeal

1c finely ground cornmeal or all purpose gluten free flour

2 T sugar

1T baking powder

1 t salt

1 t baking soda

1 egg

1 c milk

2 oz oil

1/3 cup raisins or dried cranberries


Beat eggs, oil and milk together. In a large bowl, stir all dry ingredients together. Add egg mix, and dried fruit, if using, to flour mixture, mixing until just combined. Use cupcake liners or spray or grease pan well. Pour batter into muffin tin. Bake until tops are lightly browned, about 15 minutes. 



2 comments:

Jennifer said...

These are so pretty; do you use corn flour for the finely ground cornmeal?

G.F.Veg said...

well i thought i'd bought corn flour and then it wasn't very flour-y to me, felt more like finer cornmeal. but yes, you could definitely use corn flour.